I had a pound or so of Brussels sprouts left over after making fried Brussels sprouts and thought I’d turn them into a slaw, which is one of my favorite kinds of salad. And when I say that, I wonder to myself what constitutes a slaw? Maybe the inclusion of cruciferous vegetables — the cabbage, the broccoli, the turnips? — or maybe it’s just any exceptionally crunchy vegetable served raw.
I’ve tried it with apples, and with sunflower seeds — each add their own special crispiness. The tart-sweet dressing and the chewy dates are required, and anything else is gravy, man. I bet grated carrots would also be nice. Or use a red apple instead for a Christmassy-color scheme. Some sliced celery, some toasted walnuts. Basically just let your mind be free.
- 1 pound Brussels sprouts
- 6 pitted dates
- ½ cup Greek yogurt or thick sour cream
- 1 teaspoon honey
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon pepper
- Optional: ¼ cup toasted sunflower seeds and/or 1 cup thinly sliced Granny Smith apple
- Slice the Brussels sprouts as thin as you can, either by cutting lengthwise in half, then crosswise or (more dangerously) holding by the stem and running over a mandoline slicer one at a time. Put shredded sprouts in a bowl with half the salt and toss around. Set aside.
- Slice the dates thinly, too.
- Whisk the yogurt, honey, lemon juice, the remaining salt and the pepper together in a large bowl until smooth.
- Add dates and sprouts (and apple or seeds if using) and stir to combine.
- Can be eaten right away but tastes better if allowed to sit in the refridge for a couple hours.